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You can prepare chutney one day in advance. If allergic to peanuts then you can use either cashewnuts or almonds.
- Divide the dough into 6 equal portions.
- Roll out each portion into small circles.
- Apply the chutney to small circle, roll out each portion into a 150 mm (6") diameter round.
- Cook each paratha on a hot tava (griddle)from both the sides using a little ghee or oil till they turn golden brown in colour.
- Repeat the above steps for other 5 parathas.
- Serve hot.
This recipe was contributed by Foodie#406137 on 04 Mar 2011
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